Moong Dal aur Atte Ki Masaledar Mathri

Mathari is a savoury snack very popular in most of the north Indian states. Matharies are generally made in big batches and stored as they easily last for more than a month. They are also known as Mathiya, Maathi, Mathari, Mathi, etc…Moong Dal Aur Atte Ki Masaledar Mathri is an easy and healthy snack recipe. Most versions of mathris are made using plain flour (maida), but this is made nutritious by using moong dal (yellow split green gram) along with atta (whole wheat flour).

This masala mathri is delicious to the core. The texture of this Moong Dal Aur Atte Ki Masaledar Mathri is too good. It is very crispy as well as crunchy. The moong dal when it gets fried lends a crunch which is very prominent while eating. This snack is very well-flavoured and spiced, leaving very little scope for using a pickle with it.

Moong Dal Aur Atta Mathri is a great teatime snack. It is truly a festive nashta which is relished by all. This dal ka namkeen can be made in a big batch and can be stored for a month also. This homemade savoury cracker is a great option to replace store-bought biscuits and chips. Carry them to your office for teatime, or give your children a small snack. Serve during the festivals and gatherings to your guests.

Tips to make Perfect Moong Dal Aur Atte Ki Masaledar Mathri

• Soak the dal for at least 3 to 4 hours so that the grains double in size and become soft. We are not cooking or grinding the dal for this recipe.
• Drain the dal and leave it on a colander for all the water to drain.
• Pulse the dal just to break the grain. This will give the crunch to the mathri. Do not grind it to a coarse paste even.
• Add water little by little. We do not want the soft dough.
• Resting the dough for 15 to 20 minutes is very important, so don’t rush in.
• You can make them in any shape like a round, square or diamond. Don’t hesitate to use a cutter or a Katori for making round mathris or a knife or a pizza cutter to make like nimki or namak para.
• Fry on medium to low heat. It takes time but the end result is worth all the time spent.
• Store in a dry airtight container as it can last for at least a month.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Aatey Ki Mathri (Suhali), Instant Rice and Rava Chakli (Crisp Semolina Spirals) and Sooji Ki Masala Nimki (Rava Masala Namakpara).

Prep time: 10 minutes
Total time: 50 minutes

Ingredients for Moong Dal Aur Atte Ki Masaledar Mathri

1/2 cup moong dal (yellow split lentil)
2 cups atta (whole wheat flour)
2 tablespoon rice flour (optional)
1 teaspoon Kasuri methi (dry fenugreek leaves)
1 teaspoon ajwain (carom)
2 tablespoons chopped curry leaves
1 teaspoon jeera(cumin)
1 teaspoon crushed pepper
1/4 teaspoon hing (asafoetida)
2 teaspoon ginger paste
1 teaspoon til (sesame)
2 teaspoon green chilli  paste
2 teaspoon salt or to taste
3 to 4 tablespoon oil/ ghee
Oil for frying

Directions for Mung Dal Mathri

• Wash and soak the dal for 2 to 3 hours.
• Drain on a strainer.
• In a large bowl add atta, rice flour, curry leaves, methi, ajwain, jeera, pepper, til and salt. Mix with a spoon.
• Pulse the dal in a grinder, just to break or you can use it as it is.
• Add the dal, and oil to the large bowl containing atta, rice flour and all the spices. Mix all the ingredients with your hand for making the dough. The dough should come together when you try to form a ball. If not then add 1 spoon of oil and mix.
• Add ½ cup water and mix. Make a medium stiff dough by adding more water as required. Knead the dough well, cover and keep to rest for 15 minutes.
• Again knead the dough and divide it into 5 portions.
• Knead 1 portion and form a smooth ball. Now roll it into a roti of desired thickness. Cut with a biscuit cutter or a Katori.
• Heat oil in a broad pan on medium heat, add the mathri’s in batches and fry on low to medium heat till golden and crisp. Drain and store in an airtight container.